Yield: 4 Servings
|1 can||(14.5) oz. Swanson Chicken Broth|
|¼ teaspoon||Garlic powder or 2 cloves garlic; minced|
|2 cups||Broccoli florets|
|2 mediums||Carrots; sliced|
|½ cup||Green and or red pepper cut in 2 inch; strips|
|1 small||Onion; chopped|
|2 cups||Cubed cooked chicken|
|4 cups||Hot cooked spaghetti (about 8 oz. dry); cooked|
|¼ cup||Shredded parmesan cheese|
In cup mix cornstarch and ¼ cup broth until smooth. Set aside. In medium saucepan mix remaining broth, garlic powder, broccoli, carrots, pepper and onion. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender-crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Toss with spaghetti and cheese.
400 calories per serving--8 grams fat.
Recipe By : Swanson Easy Low Fat Recipes Posted to Digest eat-lf.v096.n222 Date: Mon, 18 Nov 1996 12:08:22 -0500 From: LRW979@...